Homemade chocolate cookie crust topped with melted peppermint candies. Crust topped with mixture of cream cheese, sweetened condensed milk, gelatin, lemon juice, and vanilla extract. Cheesecake filling topped with whipping cream and sour cream and garnished with grated frozen peppermint candies.
- 1/4 cup Butter or Margarine, melted
- 1 cup Chocolate Wafer Crumbs (10 wafers)
- 20 Miniature or 5 Large York Peppermint Patties
- 2 tablespoons Butter
- 16 ounces Cream Cheese
- 1 (14 ounce) can Sweetened Condensed Milk
- 1 tablespoon Unflavored Gelatine
- 2 tablespoons Lemon Juice
- 1 tablespoon Vanilla Extract
- 1 cup Whipping Cream
- 1 cup Sour Cream
- 8 miniature or 2 large York Peppermint Patties, frozen, then grated
- Mix melted butter and chocolate wafer crumbs. Firmly pat over bottom of 9-inch springform pan. Chill. Melt 20 miniature York Peppermint Patties or 5 large York Peppermint Patties and butter. Drizzle over crumb crust. Chill.
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk while beating until smooth. Soften gelatin in lemon juice and warm to dissolve. Add to cheese mixture with vanilla extract. Whip cream until stiff peaks form. Fold into cream cheese mixture.
- Pour into prepared pan. Chill.
- Cover with whipped sour cream.
- Garnish with grated York Peppermint Patties.
- Chill several hours before serving.
Cheesecake Making Tips – York Peppermint Patties
York Peppermint Patties is a brand of candies found in most supermarkets. The candies are packaged individually as well as in plastic bags containing several dozen. A York peppermint patty has a soft center with the flavor of peppermint surrounded by a layer of chocolate.
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